I Told my brother that I would bring some Smoked Pork for his St. Patrick's Day Party..
I decided to brine this time in an attempt to get some salt throughout the meat.
9 pound loin cut in half, the fat was not trimmed, I always half the loins mainly due to the fact that one end always cooks a lot quicker than the other.
Simple brine Salt, Brown sugar, Rosemary, Oregeno, Garlic, Onion, Bay Leaves, peppercorns and Carrots.
Ok here are a few photos of my "Luau Pork Shots", some with nuts some without.
The Pork sammies were awesome, the pork was so tender and never got that chalky texture in the crock, I made sure the crock stayed on warm once the gravy had warmed up.
The shots were a big hit and the ones with the nuts got nicknamed "Fake Sticky Buns"... Ha , Ha I like that.
I was very satisfied with the results as well as the guests comments, it was an honor to receive compliments because most of the folks at this party really know their way around a kitchen.
Only got a few photos of the group, the lighting was horrible for photography.
Thanks for tuning in.
Next week I'll see if I can post something from Our Back Pack Camping trip on the Pinchot trail that we will be doing this weekend, yay 20° with a high of 38°... this is going to be interesting. If you don't hear from me...I didn't make it.
I decided to brine this time in an attempt to get some salt throughout the meat.
9 pound loin cut in half, the fat was not trimmed, I always half the loins mainly due to the fact that one end always cooks a lot quicker than the other.
Simple brine Salt, Brown sugar, Rosemary, Oregeno, Garlic, Onion, Bay Leaves, peppercorns and Carrots.
- Brined for two days
- Removed from brine, dried and coated with my Philly style rub and Montreal steak seasoning. I did trim a little of the fat off before rubbing due to a large amount of fat but I left a decent amount of fat intact. The trimmed fat was placed in the drip pan.
- On the smoker with 2 cups of the brine, spices and veggies + 1.5 - 2 quarts of water in the drip pan.
- Grabbed a beer and started a little fire.
- Probed after the first hour.
- Smoked at 240° until an internal of 137° - 140° (pork is safe at 145°) carry over heat always brings my loins up to safe temps.
The first loin comes off after 2 hours and is foiled and wrapped in a towel.
- The second loin comes off a half hour later and is foiled and wrapped in towels.
- The gravy is strained into a pot and placed in the refrigerator and the fat will be removed..
- Aujus and some thicker canned gravy (yes canned) will be added to this base gravy.
- The towels are removed from the loin and they are placed in a drip pan inside the refrigerator.
- The next day the loins move to the slicer.
- I tested a slice every inch or so while slicing to check for brine penetration, I was pleasantly surprised the flavor was throughout.
- The pork is sliced like this intentionally as it will sit in gravy for Pork Sandwiches.
- Here's the other half.
Ok here are a few photos of my "Luau Pork Shots", some with nuts some without.
The Pork sammies were awesome, the pork was so tender and never got that chalky texture in the crock, I made sure the crock stayed on warm once the gravy had warmed up.
The shots were a big hit and the ones with the nuts got nicknamed "Fake Sticky Buns"... Ha , Ha I like that.
I was very satisfied with the results as well as the guests comments, it was an honor to receive compliments because most of the folks at this party really know their way around a kitchen.
Only got a few photos of the group, the lighting was horrible for photography.
Thanks for tuning in.
Next week I'll see if I can post something from Our Back Pack Camping trip on the Pinchot trail that we will be doing this weekend, yay 20° with a high of 38°... this is going to be interesting. If you don't hear from me...I didn't make it.
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